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Proportions for Sausage Meat
From How we cook in Tennessee .., 1906
Serves 30
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
No method was recorded for this recipe.
Nutrition per serving
3Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories2.7 kcal
Protein0.1 g
Carbohydrates0.6 g
Fiber0.3 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2933 mg
Potassium14 mg
Calcium9.5 mg
Iron0.2 mg
Magnesium2.6 mg
Phosphorus1.6 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A1.5 mcg
Vitamin E0 mg
Vitamin K4.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.8 mcg
Choline0.2 mg
Caffeine0 mg
Water0.3 g
Estimated from matched ingredients across 30 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 20. The excerpt below is the record exactly as published.
Proportions for Sausage Meat. — Twenty-two pounds meat should have half pound of salt, three heaped tablespoonfuls of sage, three of pepper and two of thyme
Cook this with the app: pantry check, scaling, and the assistant.